||SERVING SUGGESTIONS |
|Bulbous cap with light tan exterior and firm texture. Mild, yet more concentrated, flavor than white mushrooms.
||A flavorful substitute for white mushrooms. Eat raw on salads or sauté for pizza, pasta, quesadillas, or cheeseburgers.|
||Trumpet shaped with an orange or yellow exterior and meaty flesh. Fruity smell and mild peppery taste.
||Sauté in butter with a touch of salt and pepper for egg dishes.|
||Long, spindly stems with small, button-shaped caps. Crunchy texture and mild flavor.
||Before using, trim roots at cluster base and separate stems. Eat raw in salads and sandwiches or use in soups.|
||Elongated cap with a honeycomblike appearance. Uniquely nutty and meaty flavor.
||Always cook morels. Sauté with butter to bring out the subtle, treasured character. Excellent for light cream and wine sauces.|
||Oyster-shaped cap with a gray, pale yellow, or sometimes blue velvety exterior. Delicate, mild flavor.
||Trim ends flush with caps and add to recipes toward the end of cooking to preserve flavor and appearance. Excellent in egg dishes.|
||Bulbous stem with brown caps and a meat-like texture. Earthy, nutty flavor unequaled among other mushrooms.
||Sauté and serve with fresh olive oil and parsley or stew with tomatoes. Also ideal as base of a pasta sauce or bruschetta topping.|
A larger relative of the Baby Bella with tan or brown caps that measure up to six inches in diameter. Deep, meat-like flavor.
|Grill, broil, or roast and serve as appetizer, entrée, or side dish.|
||Curved stems with tan or dark brown umbrella-shaped caps. Earthy, smoky flavor with meaty texture and slightly chewy bite.
||Before using, remove stems. Use in omelets, soups, stir-fry, and meat dishes.|
White bulbous cap with a mild flavor that intensifies when cooked.
|Eat raw on salads or sauté for pizza, pasta, quesadillas, or cheeseburgers.|